Huge Pork Tamales

Ingredients

• 3 lbpork shoulder (boneless), cut into 3-inch chunks
• 1yellow onion, quartered
• 6garlic cloves, smashed
• 2bay leaves
• 1 tbsp, plus more to tastekosher salt
• 6dried guajillo chiles, stems and seeds removed
• 3dried ancho chiles, stems and seeds removed
• 1 tspground cumin
• 1 tspdried oregano (Mexican preferred)
• 3 clovesgarlic, minced
• 30, plus extras for tearing into tiesdried corn husks
• 4 cupsmasa harina (for tamales)(the bag has to say 'for tamales' — masa for tortillas is a different animal)
• 1 tbspbaking powder
• 1.5 tspkosher salt
• 1.5 cupslard or vegetable shortening(lard if you can, shortening if you must)
• 3-4 cupswarm pork broth (reserved from braise)

Steps

1. 1

   Place the pork shoulder, onion, garlic, bay leaves, and 1 tablespoon salt in a large pot. Cover with water by 2 inches. Bring to a boil, then reduce to a simmer.

2. 2

   Simmer uncovered 1.5 to 2 hours, until the pork is fork-tender. Skim foam as it rises.

3. 3

   Lift the pork onto a cutting board. Strain and reserve at least 4 cups of the broth. When the pork is cool enough to handle, shred it with two forks. Discard onion, garlic, and bay leaves.

4. 4

   While the pork simmers, place the guajillo and ancho chiles in a heatproof bowl and cover with boiling water. Soak 20 minutes, until softened.

5. 5

   Drain the chiles, reserving 1 cup of the soaking liquid. Blend the chiles with the cup of soaking liquid, cumin, oregano, minced garlic, and 1 tsp salt until smooth. Strain through a fine sieve.

6. 6

   Heat 1 tablespoon of fat in a wide skillet over medium heat. Pour in the chile sauce — be careful, it will splatter. Simmer 5 minutes until thickened. Stir in the shredded pork and 1/2 cup of the reserved broth. Season to taste. Set aside to cool slightly.

7. 7

   Place the corn husks in a large bowl or pot and cover with hot water. Weight them down with a plate to keep them submerged. Soak at least 30 minutes, until pliable.

8. 8

   Make the masa: in a stand mixer (or large bowl with a hand mixer), whip the lard on medium-high until light and fluffy, about 3-4 minutes. It should look like cake frosting.

9. 9

   Add the masa harina, baking powder, and salt. Mix to combine. With the mixer running on low, slowly add the warm pork broth, 1/2 cup at a time, until the dough is the texture of soft hummus — spreadable but holding its shape. Test readiness by floating a small ball of masa in cold water; it should float.

10. 10

    Drain the corn husks. Tear several into 1/4-inch strips for tying, if desired.

11. 11

    Assemble each tamale: lay a husk smooth-side up with the wide end toward you. Spread about 3 tablespoons of masa in a rectangle across the wide half, leaving the bottom point and side edges bare. Spoon about 2 tablespoons of pork filling down the center of the masa.

12. 12

    Fold one long side of the husk over the filling so the masa wraps around it, then fold the other long side over. Fold the narrow pointed end up. Leave the wide top open, or tie with a husk strip to secure.

13. 13

    Set a large steamer pot or tamale pot over high heat with several inches of water in the bottom. Line the steamer basket with extra husks. Stand the tamales upright, open ends up, packing them snugly but not crushed.

14. 14

    Cover with more husks and a damp kitchen towel, then the lid. Steam over medium heat for 75-90 minutes, adding boiling water as needed to maintain the level. A tamale is done when the masa pulls cleanly away from the husk.

15. 15

    Let the tamales rest in the covered pot, off heat, for 15 minutes — they firm up as they cool. Serve warm, husks peeled back at the table.